DIET IN CELIAC DISEASE

CELIAC DISEASE- is a problem some people have with foods that contain gluten. Gluten is a type of protein. It's found in the grains wheat, barley, rye, and triticale (a wheat-rye cross).

Symptoms of celiac disease include:

Gas and bloating.

Changes in bowel movements.

Weight loss.

Feeling very tired.

Weakness.

  

SOME GENERAL INSTRUCTIONS FOR CELIAC PATIENTS:

Beware of contamination in your own home.

In nearly every jar of jam or tub of margarine are bread crumbs left behind by the last person to dip a knife or spoon into them. You have two choices: Either stock your own private pantry — one that other family members know is for your consumption alone — or make sure that everyone in the household uses only fresh, clean utensils to spoon out products.

Choose foods labeled gluten-free (GF).

Whenever possible, choose packaged foods that are specifically labeled gluten-free (GF). Do not make the mistake of assuming that wheat-free or yeast-free means the same thing as gluten-free. Read labels carefully, using the list of suspect ingredients as your guide. Fortunately, most supermarkets now carry a wide variety of gluten-free products, and many mainstream food companies have debuted gluten-free cereals, snacks, waffles, and other foods in the past few years.

DIETS :

Lots of foods are naturally gluten-free, including:

• fruits and vegetables
• beans
• seeds
• legumes
• nuts
• potatoes
• eggs
• dairy products
• corn
• rice
• fish
• lean beef
• chicken

Many other grains and foods are gluten free as well:

• amaranth
• arrowroot
• buckwheat
• cassava
• millet
• quinoa
• rice
• sorghum
• soy
• tapioca

For baking, use substitute flours. These can include:

• buckwheat
• corn
• millet
• rice
• sorghum
• quinoa